Gluten Free Funnel Cake
By: Cooking Gluten Free
Published: Thursday, June 2, 2011 - 7:49am

Ingredients




1 boxPre-made Gluten Free Pancake Batter (we Used Gluten Free 
2 cupsVegetable Or Canola Oil
1 1/2 cuppowds Sugar, Sifted
2 cupsWater

Preparation

1 Heat the oil in a large skillet (should be about 2 inches) over medium to medium-high heat. 2 Mix up your pancake batter, then gradually add the water until it is thin enough to go through your funnel, you may not need the entire 2 cups. If you don’t have a funnel, you could also spoon the batter into a gallon-sized resealable biggie, remove the excess air, seal the top, then snip off one of the corners to make a 1/4 to 1/2 inch sized hole. 3 Check the temperature of your oil. Pour in a tiny bit of batter. It should immediately start sizzling, but not burn and smoke. Adjust your temperature accordingly. 4 Lets funnel the batter into the oil: While covering the funnel hole with one hand, pour in 1/2 C batter. Hold the funnel close to the surface of the oil and release the batter into the oil while making a swirling motion. Some people start in the middle and work their way outwards. But we started by making a circle then filling the circle in a swirl-like pattern. (We had to slightly shake our funnel to help it come out) 5 Fry for 1 to 2 minutes or until the edges turn a golden brown, then carefully turn with tongs and fry another 1 to 2 minutes. 6 Drain on paper towels. 7 Transfer to plate and sprinkle generously with powdered sugar.

About


This tastes like an old-fashioned funnel cake that is light and fluffy on the inside and crispy on the outside then smothered in powdered sugar. Is there anything better than that? They were so good that my whole family was waiting in the kitchen so they could have dibs on the next one we made! When I think of funnel cake I think of a long, hard, in depth recipe, but they’re actually a cinch to make!